Rhubarb Bake Recipe

"I'm pretty bad in the kitchen and follow directions very literally, so I need more information than this recipe included. This one was missing a few details, including the water. :-) I know, I know, it's obvious - but for someone like me, having the water step is helpful. Here are the tweaks to the recipe that worked for me: - I used 1 rhubarb stalk, which yielded about 1 1/2 cups. I'd use more next time. - I added 1/2 cup of water to the crock pot. - When it came time to mix the crumble, I melted the butter in the microwave for 15 seconds first. - I left everything in the Crock Pot on Low for almost 2 hours, then used a spoon to pull out the rhubarb pieces, draining all water from them. - I spooned the rhubarb into two Toaster Oven mini-pie tins (each one with 4 inch diameter and shallow). I'd sprayed the tins with Pam, but I have no idea if that was necessary. - I reduced the heat from 400 to 350 when I noticed them starting to burn. So for toaster-oven baking, reduce the heat. The result was super sugary, but I could still taste the lemon zest. Yum! If I had it to do again, I'd add more rhubarb and have less sugar."